Step 1

Heat the oil in a large non-stick skillet. Once hot, add the garlic and sauté for about 2 minutes.

Step 2

In the meantime, cut off the hard core part of the jackfruit chunks and discard. Shred the jackfruit by squeezing it with your hands or with a fork.

Step 3

Add the shredded jackfruit to the skillet and sauté for 1 more minute.

Step 4

Add the ketchup, mustard, Worcestershire sauce, soy sauce, coconut sugar, smoked paprika, cumin, and ground black pepper. Stir to coat the jackfruit with the sauce.

Step 5

Pour in the water and bring to a simmer. Let simmer uncovered for 5 minutes. Remove from heat and set aside.

Step 6

Add the almond milk, potato starch, nutritional yeast, salt, and nutmeg to a medium saucepan. Whisk to dissolve the potato starch.

Step 7

Add the butter and heat over medium heat, whisking constantly until it comes to a boil and thickens, about 5 minutes. Once the milk has thickened, remove from heat.

Step 8

Pre-heat oven to 350°F (175°C) and lightly grease a 9x7-inch baking dish.

Step 9

Spread half of the BBQ jackfruit into an even layer in the baking dish.

Step 10

Top with one layer of lasagna sheets, followed by half of the bechamel sauce. Spread the bechamel sauce into an even layer over the lasagna sheets.

Step 11

Top with the remaining BBQ jackfruit, another layer of lasagna sheets, and finally spread the remaining bechamel sauce on top of the lasagna.

Step 12

Bake uncovered for 25-30 minutes. Next, put under the broiler for a few minutes, or until the top of the lasagna is golden brown.

Step 13

Remove from the oven and let cool a few minutes before serving. Top with chopped parsley or cilantro and enjoy! This lasagna will keep for up to 4 days in the refrigerator.